Snickerdoodle Strawberry Shortcakes

I’ve been in California most of the week under the fog of one of those really unfortunate summer colds. A raw throat and clogged nose just feels so unjust when the sun is shining and people are drinking margaritas in bikini tops. I mean… really. I’m waving the white flag.

I’m hoping that sweet strawberries will help ease me back into tip-top summer shape, because right now I’m sitting on the sidelines, missing the margaritas (and the bikini tops, too?). At the very least, my benched status has cinnamon sugar shortcakes and extra juicy strawberries. I’ll be back in the game soon, so soon! Please/Thanks!

What do ya say…? Shall we make some shortcakes?

It starts where most good things start around here… with butter, a bit of sugar, and a pop of color (this time from strawberries)!

To make the biscuits, in a medium bowl whisks together flour, sugar, baking powder, baking soda, cinnamon, and salt. Add the cold butter and, using your fingers, quickly break the butter down into the dry ingredients. Some butter pieces will be the size of small peas, some the some of oat flakes.

In a small bowl, whisk together egg, buttermilk, and vanilla extract. Add the wet ingredients all at once to the dry ingredients. Gently stir to combine. The dough will be slightly wet.

Generously flour a clean counter. Dump the dough out onto the counter and flour the top of the dough. Gently pat out into a 3/4-inch thickness. Line a baking sheet with parchment paper. Use a 2 1/2-inch round biscuit cutter to cut out rounds. You may need to flour the biscuit cutter between cuts. Place the shortcake rounds on the prepared baking sheet. Place shortcakes in the refrigerator for 20 minutes while the oven preheats.

Place a rack in the center of the oven and preheat oven to 400 degrees F.

Remove the shortcakes from the refrigerator, lightly brush the tops with egg wash and generously sprinkle with cinnamon sugar.

Bake for 12 to 14 minutes, until puffed, crackled across the top, and cooked through. Remove from the oven and allow to cool before serving.

To make the strawberries, sprinkle the sugar over the strawberries in a medium bowl. Allow to sit at room temperature for at least 30 minutes before serving.

To make the whipped cream, in the bowl of an electric stand mixer, or using a hand mixer, beat heavy cream, sugar, and vanilla extract to soft peaks.

To serve, tear a shortcake in half and place in a shallow bowl. Top with strawberries and whipped cream. Enjoy!

If this doesn’t make you feel better, I don’t know what will! Yummy! (but in all seriousness, I really do hope you feel better soon! Lots of water and a good night’s rest has always helped me when fighting off a nasty cold).

Looks so good, now for the cold. When you go to bed one cup of hot tea, a shot of whiskey, some honey and lemon. Sweat that baby out and you will feel a little better and you’ve enjoyed a hot toddy. Soar throat, gargle with periode. Now you have Doc. Paulette remedy. Get well. Paulette